At my house everybody is crazy for breakfast cereals so I am always making and trying new recipes to enjoy with our fresh morning almond milk or just to have something to snack on. Still in the pumpkin mood I made these crunchy glutenfree pumpkin breakfast squares full healthy seeds, gluten and sugar free. It used to take me quite a bit to get these pumkins cleaned, but I just figured out how to get it done the easy way. Here enters the carrot peeler!
The peeled pumpkin can be cut in pieces using a big knife, carefully, deseed and cut in cubes. Blend with a little water to make it a puree. For this recipe I used half of a medium pumpkin which turned into 2 big cups of pumkin puree. You can soak the pumkin overknight to make it easier digestable and easier to blend.
The ingredients for 2 trays with these great breakfast squares are,
- 2 big cups of pumpkin puree
- 1 and 1/2 cup gluten free oatmeel
- 1 cup golden flax seeds
- 1/2 cup sesame seeds
- 1 cup dry dessicatedcoconut
- 1/4 to 1/2 cup coconut nectar, maple syrup, date paste or sweetener of your choice, add to your own taste. I used a 1/4 cup, they where just a little sweet so feel free to add more. For a fructose free option you can use brown rice syrup, yacon syrup or some natural stevia.
- pinch of himalaya salt
- 1 tspn. vanilla powder or essence
- 1 and 1/2 tspn. cinnamon and 1/4 tspn. nutmeg or 2 tspn. pumkinpie spice
Mix all the ingredients well and spread evenly over 2 trays. You could bake it in an oven on the lowest setting with the door left slightly open. This I would not recommend doing to often because of the lenght of time you would need to be drying your crackers. Dehydrators are much more economical and you can load them up with all kinds of goodies!
I usually dry on 145F for the first hour to get it a quicker start. During this first hour the food does not get warm enough so it always stays unther the 115F, it just “sweats” some of the humidity out. After this first hour I lower the setting to 105F. After a few hours I cut the dough in the desired shapes like these little squares with a pizza cutter or knife and let it dry for about 16 hours or untill crunchy.
After about 8 hours I flip them over and leave them dry further on the mesh sheet. When dry enough brake the squares lose and dry for 2 more hours untill crunchy through and through.
You can transfer them to a glas jar and keep them airtight so you will be able to enjoy them crunchy for weeks. They usually do not last that long!
Great for breakfast with fresh almond milk or any nut milk of your choice. Also great with a creamy coconut milk or coconut or cashew yoghurt, recipe is coming soon!
These are great, love the combo of the coconut and pumpkin! I hope you will try them, if you do let me know!
Have a great weekend,